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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
Enzymes are used in baking to improve dough handling, texture, and shelf life. Ascorbic …
What it is
Enzymes are proteins that speed up chemical reactions. They can be made from plants, animals, or microorganisms. Ascorbic acid, also known as Vitamin C, is a nutrient found naturally in fruits and vegetables. It is often produced commercially through a chemical process.
Why it's used
Enzymes are used in baking to improve dough handling, texture, and shelf life. Ascorbic acid acts as an antioxidant to preserve color and flavor, and as a dough conditioner in baked goods. They are commonly found in breads, rolls, and frozen appetizers.
Health notes
Enzymes used in food are generally recognized as safe (GRAS) by the FDA. Ascorbic acid is a nutrient and is also GRAS. International bodies like JECFA have evaluated enzymes and ascorbic acid. At typical consumption levels found in food, they are not associated with adverse health effects.
Allergen info
Enzymes can be derived from wheat, but the final enzyme product typically contains no detectable gluten. Ascorbic acid is not a major allergen. Not a major allergen.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.